Orecchette with Broccoli

just a few ingredients for a delicous dish

Puglia

SERVES 4

700g (1 ½ lb) broccoli

Salt

300g (12oz) orecchiette (little ear pasta)

4 tablespoons olive oil

1 dove garlic, finely chopped

4 anchovy fillets, chopped

1 red chilli, finely chopped (optional)

6 tablespoons freshly toasted bread crumbs

  1. Trim and cut the broccoli into florets.
  2. Boil in plenty of salted water until tender and drain, reserving the cooking water.  Use the water to cook the pasta, following the instructions on the pack.
  3. Heat the oil with the garlic in a small pan until the aroma rises, then add the anchovies and mash them well. Add the cooked broccoli and break-up the florets as you stir.  Add some of the cooking water to make a creamy sauce
  4. When the pasta is al dente, drain and mix quickly with the sauce, adding a little more olive oil if you like.

Serve with freshly grated Parmigiano Reggiano cheese

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